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Ingredientes
- 2 c. uncooked elbow macaroni
- 1/2 c. butter
- 1/2 c. flour
- 1 3/4 c. lowfat milk
- 1 c. lowfat sour cream
- 1/4 c. grated Parmesan cheese
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp dry mustard
- 2 c. grated Sharp Cheddar cheese, divided
Direcciones
- Heat oven to 350 , cook noodles according to package directions. Drain and rinse with cool water. Pour into a baking dish. In a saucepan, heat butter and stir in flour. Cook and stir for one minute. Gradually stir in lowfat milk.
- Add in lowfat sour cream, Parmesan cheese, salt, pepper and mustard. Cook over medium-low heat, stirring constantly, till sauce bubbles and thickens.
- Stir in half of the Cheddar cheese till melted. Toss macaroni with remaining Cheddar cheese. Pour sauce over macaroni and mix thoroughly.
- Bake, uncovered, for 1 hour, or possibly till bubbly and brown.
- Yield: 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 266g | |
| Recipe makes 6 servings | |
| Calories 766 | |
| Calories from Fat 357 | 47% |
| Total Fat 40.69g | 51% |
| Saturated Fat 24.82g | 99% |
| Trans Fat 0.0g | |
| Cholesterol 114mg | 38% |
| Sodium 711mg | 30% |
| Potassium 403mg | 12% |
| Total Carbs 72.37g | 19% |
| Dietary Fiber 2.9g | 10% |
| Sugars 7.46g | 5% |
| Protein 27.31g | 44% |
